A European Style Continental Breakfast is served between 8
and 9 a.m Monday - Friday. A full Champagne Breakfast is served
from 8 - 9am on Saturday and Sunday. If you have any dietary
restrictions, please call us at 719-689-3709 to alert us of your
needs.

With a blender or mixing bowl with a rotary beater, mix together
the eggs, half & half, melted butter and maple syrup until well
combined. Pour the egg mixture evenly over bread and cheese
cubes. Cover with plastic wrap, gently press layers down to
moisten.

Refrigerate for 2 to 24 hours. Remove plastic wrap and bake in a
325 degree oven for 50 minutes or until the center appears to be
set and the eggs are golden. Let stand for 10 minutes. Makes 6-8
generous servings.
Note: Serve with blueberry syrup.

Reduce oven to 350F. layer ham (or sausage) over crust. Layer
the cheeses. Beat together Half & Half, eggs and salt in small
bowl. Pour over the meat and cheese. Bake 30-40 mins or until
knife inserted comes out clean. Leftovers freeze well and can be
reheated in a microwave.
Pistachio Nut Bread:

Combine cake mix, pudding, flour, pistachio oil, sour cream,
eggs, water, vegetable oil and pecans in a large mixing bowl.
Pour the batter into two greased and floured loaf pans. Combine
the sugar and ground cinnamon in a small bowl. Sprinkle ½ of the
mixture over the top of the batter. Swirl topping into each of
the breads then sprinkle last ½ on top. Bake at 350 degrees for
40 minutes or until brown. Allow breads to cool in baking pans.